This easy Epicurious-exclusive recipe is from Chef Dave Northrup of Rush Street in Los Angeles. It's perfect for any Super Bowl or tailgating party. Just pick up an already cooked chicken at the store, shred it, add some fillings, roll up the tortillas, and pan-fry them.

　　

Ingredients

Makes 12 servings

　　1 store-bought whole roasted chicken

　　1 cup favorite barbecue sauce

　　1 (16-ounce) container sour cream

　　1 (4 1/2-ounce) can chopped green chiles

　　2 cups frozen corn, thawed

　　1 small red onion, diced

　　1 clove garlic, peeled, crushed, and minced

　　1 cup shredded smoked Gouda cheese

　　2 cups shredded Monterey Jack cheese

　　1 teaspoon cumin

　　1 teaspoon chile powder

　　1 tablespoon freshly ground black pepper

　　24 flour tortillas

　　1 cup vegetable oil, for frying

　　Favorite salsa and guacamole, for serving

　　

Step 1

In a large bowl, debone the chicken and shred the meat. Add the barbecue sauce, sour cream, chopped green chiles, corn, red onion, garlic, both cheeses, and spices. Toss well.

　　

Step 2

In a large pan over moderate heat, warm 1/4 cup of oil until it sizzles. Meanwhile, put 2 tablespoons of the chicken filling into each tortilla, roll, and secure with a toothpick. Working in 4 batches (wipe the pan clean and add 1/4 cup fresh oil between batches), pan-fry until the tortillas are golden brown and the mixture is warm, about 3 minutes per side. Drain on a paper towel, transfer to a platter (or serve 2 per plate), and serve with your favorite salsa and guacamole.